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Muffin:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pure pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

Cream Cheese Swirl:

• 1 container (7.5 oz.) Melanie’s Medleys Pumpkin Pie cream cheese, room temperature
• 1 Large egg yolk

1. Preheat oven to 375°F. Spray muffin pan with nonstick spray. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together canned pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in egg yolk and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
7. Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. These may need more time depending on oven.
8. Store in an airtight container in the fridge for up to 5 days. Freeze remaining muffins.